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Ricotta, Fig and Walnut on Rye Crispbread

Make ricotta, fig and walnut on rye crispbread, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 3 steps

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Ricotta, Fig and Walnut on Rye Crispbread, plated and ready to serve. — The finished recipe. Ricotta, Fig and Walnut on Rye Crispbread

Ingredients 1 to 6 for ricotta, fig and walnut on rye crispbread arranged separately on a dark worktop. — Ingredients 1 to 6. 2 crispbreads, about 20 g Rye crispbread. 60 g Ricotta. 1 fig, about 50 g Fresh figs. 8 g Walnuts (Two walnut halves. Walnuts are the most calorific nut in the table at 690 kcal per 100 g, so a small amount is plenty.). A small teaspoon (5 g) Honey. A grind Black pepper

Ricotta, Fig and Walnut on Rye Crispbread, preparation step 1: Beat the ricotta with a fork and a pinch of salt for thirty seconds so it loosens and spreads rather than crumbles. — Step 1. Beat the ricotta with a fork and a pinch of salt for thirty seconds so it loosens and spreads rather than crumbles.

Ricotta, Fig and Walnut on Rye Crispbread, preparation step 2: Spread it thickly over both crispbreads, right to the edges. — Step 2. Spread it thickly over both crispbreads, right to the edges.

The finished ricotta, fig and walnut on rye crispbread. — Step 3. Slice the fig into six wedges and lay three on each, break the walnuts over, grind pepper on and drizzle the honey last.

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